Head Chef Florian Stolte Prepares A Dry Aged Beef Dish In Restaurant Kohlerstube, Traube Tonbach

Head Chef Florian Stolte prepares a dry aged beef dish in restaurant Kohlerstube, Traube Tonbach

Head Chef Florian Stolte prepares a canneloni of goose liver in restaurant Kohlerstube

Head Chef Florian Stolte prepares a lobster & pork belly dish in restaurant Kohlerstube

Chef Joe Chan prepares his prime rib of beef in restaurant Sun Tung Lok, Hong Kong

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Chef Gal Ben Moshe prepares A5 KAGOSHIMA WAGYU with yellow dates & carrots at 1 star Prism in Berlin

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Gal Ben Moshe prepares his signature dish GROUPER, VERJUS & XO at 1 Michelin star PRISM in Berlin

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Dry Aged Beef with a The Grateful Chef, Eric Eisenbud

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